Fat-free, sugar-free banana, coconut and date cake (BCDC)

(serves 6-8)

Unlike the original simple recipe for a fat-free date and coconut loaf, attempting to make it sugar-free as well involved a bit more experimenting with quantities! The idea was to replace the sugar with very ripe bananas to make a completely guilt-free cake-eating experience! After several trials i think we have a winner! Whilst eating this cake, you can almost put it down as just eating fruit - all natural sugars and no butter or egg! The extra flour helps to firm it up and the shredded coconut on top makes a crisp (and pretty!) topping ~ a very reasonable alternative to sugar!

Prep time: 5min
Cooking time: 45min 

Ingredients

3 (1 C) very ripe bananas

1.5 C self-raising flour

1 C dates (20 dates)

1 C shredded coconut + 1/4 C extra for sprinkling on top
1.25 C light milk 
1 tsp vanilla extract

Method
1. Preheat the oven to 180˚C and line a cake tin with baking paper.
2. Mash the bananas with a fork and spoon (or spatula) in a large mixing bowl.
3. Chop up the dates into small pieces and add into the bowl. Add in the coconut, self-raising flour, vanilla essence and then the milk. Stir well to combine.

4. Pour the mixture into the cake tin, then sprinkle with shredded coconut on top. Bake for 45-50 minutes, until a fork comes out clean in the middle.
5. Rest for 10 minutes before serving warm, or toasted for extra crisp!

NB. Keeps for 3-4 days in an airtight container.